Preheat oven to 500°F. Pat the brisket dry, and arrange fat-side up in a large, heavy, deep roasting pan, referably one with a lid. Rub the brisket with the oil, and season liberally with salt and pepper. Roast, uncovered, until well browned, 20 to 30 minutes. Remove pan from oven, and reduce oven temperature to 350°F. Using large forks or turkey lifters, transfer the brisket to a large platter. Place the roasting pan on a stovetop over 2 burners, and turn heat to medium-high. Add the garlic to the drippings in the pan and cook for about 30 seconds, using a spoon or spatula to scrape up any juices and bits stuck to the bottom of the pan. Add the celery, carrots, and onion; cook, stirring, until the onions soften, about 5 minutes. Add 1 cup of the J. Lohr Estates Los Osos Merlot to the pan, along with the chilies, thyme, and bay leaf, scraping the bottom of the pan well. Remove pan from heat.

Carefully arrange the brisket on top of the vegetables, and pour the remaining J. Lohr Estates Los Osos Merlot around the meat. Add additional water as necessary so that the liquid reaches 2/3 up the sides of the meat. Tightly cover with foil, pressing the foil down the sides of the pan and pressing directly on top of the meat; then cover with a lid. Braise in the oven for 90 minutes. (If the pan does not have a lid, use 3 layers of heavy-duty foil.)